Portuguese kale soup

Ingredients

• 6 cups water
• 2/3 cups dry kidney beans
• 1 lb Beef shank crosscuts or chuck
• 8 oz chourico or linguica
• 2/3 cups dry split peas
• 2 teaspoons crushed red pepper
• 2 teaspoons salt
• 2 medium potatoes, diced
• 1 medium carrot, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bunch kale, washed and torn about 6 cups
• 1/4 head of cabbage, shredded about 2 cups

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Preparation

• In Dutch oven, combine water and kidney beans. Bring to a boil and simmer uncovered for 2 minutes. Remove from heat, cover and let stand for 1 hour. Or combine water and beans and soak overnight. In a skillet brown meat and sausage.
• Add onion and garlic. Sauté until fragrant. Add to not drained beans along with peas, crushed red pepper and salt. Bring to boil. Reduce heat and simmer covered for 2 hours. Allow cooling. When meat is cool enough to handle, remove it from the bones and dice.
• Return meat to pan. Add kale, cabbage, potatoes and carrots. Simmer covered for 25-30 minutes.
• To cook in a pressure cooker brown meats, onion and garlic. Add beans, peas, potatoes, carrot, red pepper and salt. Add enough water to fill pan halfway. Cook in pressure cooker for as long as it takes to cook beans. Allow cooling.
• Remove meat from bones and return to pot. Add cabbage and kale. Add more water if necessary. Simmer on stovetop for 25-30 minutes.